Fudgy Vegan Brownie Cookies

some chocolate brownie cookies on a sheet of baking parchment

These fudgy vegan brownie cookies come together in under 30 minutes and are the perfect treat to satisfy your sweet tooth!

Course Dessert

Cuisine baking, vegan

Prep Time 15

Cook Time 10

Total Time 25

Servings Cookies

Calories 221kcal

Author Shivani Raja

Ingredients

1 tbsp Ground Flaxseed
1/2 cup/ 90 grams Vegan Butter or Margarine I use Vitalite
1/3 cup/ 50 grams Coconut Sugar can sub soft light brown sugar
1/3 cup/ 65 grams White Granulated Sugar
1/2 tsp Vanilla Extract
3/4 cup + 3 tbsp/ 125 grams Plain All-Purpose Flour
1/2 tsp Baking Soda
2 tbsp Cocoa Powder

Instructions

Preheat the oven to 180 °C/ 350 °F. Line a large baking tray or cookie sheet with greaseproof/parchment paper.
In a small bowl, prepare the flaxseed egg by mixing together 1 tbsp ground flaxseed and 2.5 tbsp water. Set this aside to thicken.
In a large mixing bowl, cream together the vegan butter/margarine, coconut sugar and white sugar until soft and fluffy. You can do this by hand with a wooden spoon or spatula (no need for a stand mixer!) and it should take 3-5 minutes.
Add the flaxseed egg and vanilla extract to the vegan butter-sugar mixture and stir to combine. If at this stage the mixture looks a little curdled, don't worry! This is just to do with the temperature of your vegan butter, and will all be resolved once we add the dry ingredients.
Add the plain flour, cocoa powder and baking soda to the bowl. If your cocoa powder is lumpy, I highly recommend sifting it, however there is no need to sift the other ingredients. Using a spatula fold the dry ingredients into the wet until combined. The mixture should be quite wet, like a thick cake batter consistency.
Add heaped tablespoons of the cookie mixture to the lined baking tray. Place the cookies quite far apart (no more than 6 on one tray) as they will spread in the oven. Also try to keep your cookie balls as round as possible - if you have an ice cream scoop it is great for this task.
Bake the cookies for 10 minutes until slightly golden at the edges and crackly on top. I'd check the cookies at the 8 minute mark as ovens vary.
Leave the cookies on the tray for a few minutes before transferring to a wire rack to cool or enjoying warm.

Notes

Store in an airtight container for 4-5 days (the cookies will soften slightly over time)
For an extra treat: reheat a cookie in the microwave for 15-20 seconds and serve hot with a scoop of vegan ice cream!

Recipe adapted from Foodsguy

Nutrition